Vegan Samoa cookies recipe

 Sometimes I want a Girl Scout cookie, but not just any GS cookie. A Samoa, also known as Caramel deLites. Since the real thing aren't quite in keeping with my eating philosophy, I often make my medjool date-based version. Since I don't happen to have any medjool dates on hand right now, I had to get creative. Here it is... another Samoa cookie recipe, and this one is vegan!

Samoa Cookies

makes 10 cookies

Cookie Ingredients

1 cup almond flour

3 TBSP pure maple syrup

Toppings

1/4 cup almond butter

1/4 cup pure maple syrup

2 TBSP + 3 tsp coconut oil, divided

1 tsp vanilla

1 cup unsweetened coconut

3/4 cup dark chocolate chips

Directions

Preheat oven to 250F. Prepare a baking sheet with parchment paper. Mix together almond flour and 3 TBSP maple syrup. Roll the dough into 9 balls (yes, this makes 10 cookies... it's magic!!). Place each ball on the prepared baking sheet. place a small piece of parchment paper on top of one ball and use a glass to press the dough down to about 1/4" thickness. Repeat with the other 8 balls. 

Using a small circular object (I use an apple corer), cut the center out of each cookie. Save the dough centers to make one more cookie using this method.

Bake about 25-30 minutes until firm and golden. Allow to cool on a cooling rack.

While the cookies are baking, make the caramel:

          mix together in a small pan over medium heat

          1/4 cup almond butter

          1/4 cup maple syrup

          2 TBSP + 2 tsp coconut oil

          1 tsp vanilla

Whisk together until creamy and blended together. Set aside.

Next, toast the coconut in a small pan over medium high heat, stirring constantly. This only takes a few minutes and will burn if not watched closely. Once golden brown, set aside.

Once the cookies are out of the oven and cooling, melt and stir together the chocolate chip and remaining 1 tsp coconut oil. 

Dip the bottom of the cookies in the melted chocolate and lay chocolate side up on a parchment paper. Allow to cool in the refrigerator until firm.

Once the bottom chocolate is firm, remove from refrigerator, and dip the tops of the cookies in the caramel. Sprinkle with toasted coconut. Drizzle with remaining chocolate. Chill in refrigerator a few minutes to allow caramel and drizzle to firm up.

Enjoy!

What are you eating today? Whatever it is, Keep it Clean!

Sourdough Pumpkin Bread

• (includes conversions if you don't have a kitchen scale) 
• 100 grams (1/2 cup) active sourdough starter 
• 475 grams (3-3/4 cups) all-purpose or bread flour (or a mix of the two)
• 
  ▢ 
• ▢ 250 (1 cup + 2 tsp) grams water
• ▢ 100 grams (1/3 cup) pumpkin puree
• ▢ 10 grams (1-2/3 tsp) salt
• ▢ 10 grams (1-2/3 tsp) sugar
• ▢ 6 grams (1 tsp) pumpkin spice
• Cotton baking twine
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This recipe takes a little planning. A recommended schedule:

Day 1 - 8 pm: Feed starter

Day 2 - 8 am: Prepare dough following instructions below

Day 3 - 8 am - Bake

INSTRUCTIONS

Combine all ingredients in a bowl until it just comes together. Do not knead the bread. Make sure your bowl is big enough to allow for proper rising even when covered.

• Cover and allow to autolyse for 30 minutes.
  (Autolyse just means to let it rest. This allows the flour to hydrate properly.)
  
  
• Perform 4-6 stretch and folds in the first two hours about 30 minutes apart. (To perform stretch and folds, wet hands slightly, grab the side of dough furthest from you and pull it up and then fold it over onto itself toward you. Turn the bowl one quarter turn and repeat. Turn again and repeat. And then turn one last time and repeat.)
  
  
• Cover with a tight lid or plastic wrap and bulk ferment in a warm place for 3-8 hours. Your dough is proofed when it passes the poke test. 
  In the winter, if my kitchen is chilly, I turn on the oven light and place the covered bowl of dough in the oven. Be sure to put a sticky note on the oven controls so no one inadvertently turns it on! If your microwave is big enough, you can also place it in there and leave the door ajar to keep the light on.
  Properly proofed dough should spring back slowly when gently poked. If it springs back quickly, it is underproofed and needs more time. If it doesn't spring back, it's overproofed. The dough should feel aerated and jiggly.
  
  
  Shape the dough into a ball. 
  Turn the dough onto the work surface. You can use a scant amount of flour on the surface and/or your hands, if necessary to prevent sticking. Using two hands, cup the side of the dough furthest from you. Gently drag the dough toward you. Rotate the dough using both hand while cupping the sides. Your pinkies should be slightly under the edge of the dough. Continue rotating until the dough is taut and round. This video from The Perfect Loaf is very helpful!
  https://www.youtube.com/watch?v=7suBiDyRzYs
  
  
  Using a bench scraper, gently transfer the boule to a proofing basket, or a bowl lined with a lightly floured lint-free kitchen towel. Place the whole thing in a plastic bag (clean plastic grocery bags work great) and refrigerate overnight. Be sure the bag leaves some space for the dough to rise.
  
  
  When ready to bake, preheat a cast iron dutch oven* to 475F degrees. Cut 4 strings about 20" each in length. 
  *I use a Lodge combo baker but a large oven safe pot with a tight fitting lid also works. If you use a regular pot, use two layers of parchment (see below) and set the pot on a baking sheet. This will help prevent scorching on the bottom.
• Arrange the strings in a criss cross pattern on top of the dough. Cover with a piece of parchment paper large enough to allow some overhang. Lay a cookie sheet, cutting board, or large plate on top. Then flip the whole thing over and gently pull the banneton or bowl and towel off the dough. Tie the strings around the dough, creating even divisions. Tie to fit but no need to tie it tightly as the bread will grow and create the pumpkin shape as it bakes.
  
  
  Reduce the oven heat to 450 and bake for 25 minutes with the lid on. Remove the lid and bake 15 minutes more minutes.
  
  
  Turn the bread out onto a cooling rack and allow to cool completely before cutting.
  
  

Clean Eating Snickery bites

 I need to rename this blog to "Bad Pics of Good Food!" I can't take a decent picture to save my life but these clean eating Snickers-like bites are delicious to eat and super easy to make, even without a good photo. 

SNICKERY BITES

Ingredients

5-minute Vegan Caramel (see recipe at link)

12-15 Medjool dates

1/3 cup salted peanuts, chopped

1/3 cup dark chocolate chips

1 TBSP coconut oil

Insructions

Make the caramel and set aside to cool.

Split dates open but don't cut in half. Remove pit. 

When caramel has cooled but is not firm, pour about 1/3 cup into a dish and stir in the chopped peanuts.

Use a small spoon to fill the center of the dates with the caramel nut mixture.

Allow to firm up in the refrigerator.

Heat dark chocolate chips and coconut oil together until melted. Dip dates into the chocolate.

Refrigerate until set.

NOTES: The caramel makes way more than you need for one batch so you can cut in half. Or make a full batch and store the extra in a jar in the refrigerator. It is great drizzled on so many things!

The ingredients are approximate (except for the caramel ingredients). I just kind of wing it on the nuts and the dark chocolate chips. It depends on how nutty you want them and how much chocolate you want on them. I start with the amounts described and add more of either or both ingredients, depending also on how many dates I am filling.

If the caramel firms up before you get to use it in the dates, you can warm it to make it flow again.

Green bean casserole

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

We've all eaten it. Mama's or Gramma's green bean casserole. You know the one, cream of mushroom soup, green beans, and a heaping pile of french fried onions. Well, no more! This recipe has been amped up with fresh mushrooms and crispy shallots. No more canned soup for you!

Ingredients:

For the crispy fried shallots:

• Olive oil for frying
• Salt and pepper
• 6 large shallots, peeled and thinly sliced

For the green bean casserole: 

• 1 Tbs. olive oil
• 2 Tbs. unsalted butter
  
• 1 lb. cremini mushrooms, sliced
• 1/4 cup finely chopped shallots
• 1/4 cup all purpose flour
• 1 cup chicken stock
• 1 cup heavy cream
• 2 lb. green beans, trimmed and blanched
• Salt and pepper, to taste
• 1/8 tsp cayenne pepper (or more, to taste)

Directions:

Preheat an oven to 375°F 

To make the crispy fried shallots, in a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat until shimmering. Line a baking sheet with paper towels.

Season shallots with salt and black pepper. Fry the shallots in small batches until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.

To make the green bean casserole, put green beans in a large casserole dish (about 13"x9").

Warm the oil and melt the butter in a large sauté pan over medium-high heat. 

Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. 

Reduce heat to medium. Add chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. 

Add the flour and cook, stirring constantly, until fragrant, about 1 minute. 

While stirring constantly, slowly add the stock and then the cream. 

Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. 

Season with salt, black pepper, and cayenne.

Pour the mixture over the green beans. Sprinkle the fried shallot rings on top.

Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.

Original recipe:  https://www.williams-sonoma.com/recipe/the-ultimate-green-bean-casserole-with-crispy-fried-shallots.html

Easy and Refreshing Street Corn Salad

 I love the flavor of Mexican street corn but sometimes I just want something quick and easy. This fits all the requirements! Quick, easy, and the flavor of Mexican street corn.

INGREDIENTS

One heart of Romaine, chopped

One can of black beans, drained and rinsed

3 cups Trader Joe's roasted corn

1 cup feta or cojita cheese crumbles 

DRESSING

3 TBSP sour cream or plain yogurt

2 TBSP Duke's mayo

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp paprika

2 TBSP fresh lime juice

Toss the salad ingredients except feta/cojita in a large bowl. Whisk the dressing ingredients together in a separate bowl, then pour over the salad and toss well. Sprinkle feta or cojita over and toss again.

Serve!

It's really that easy and very light and tasty!

Mexican Street Corn Chicken Salad

 Hey, there! It's been a minute since I posted a recipe. But no worries. I have definitely been eating! I whipped together this chicken salad today, and it's pretty amazing. Serve over lettuce or in a wrap! This is great for leftover chicken although I just cooked a couple pieces as part of meal prep this week. Since the chicken was already cooked, it took no time at all to put it together. Enjoy!

Mexican Street Corn Chicken Salad

1 whole chicken breast, cooked and chopped

3 cups roasted corn (I use Trader Joe's frozen)

1/2 red onion, diced

1 jalapeño, seeded and diced

Juice of one lime

1/4 cup fresh cilantro (or 2 TBSP dried)

1/2 cup mayo

1/2 tsp paprika

1/2 tsp cumin

1 tsp chili powder

salt and pepper to taste

Sliced avocado, optional

Mix all ingredients except avocado together and serve! Garnish with avocado if desired.

What are you eating today? Whatever it is, Keep it Clean!

Slow Cooker Moroccan Beef and Couscous

 Hey, there! It's been a while since I posted a new recipe but I just made this and it was so amazing I just had to share it with you. It's adapted from this recipe for Moroccan Beef with Honey Spice Couscous. I turned it into a slow cooker meal just to make my life (and yours!) easier.

INGREDIENTS

Meat and marinade                                                Couscous

2 pounds of beef cubes                                            2 cups water

2 TBSP red wine vinegar                                        1/3 cup reserved meat marinade

2 tsp garlic salt                                                        15 ounce can garbanzo beans, drained and rinsed

1 tsp ground cumin                                                  15 ounce can diced tomatoes

1 tsp ground coriander                                            12 ounces couscous

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp black pepper

1/2 cup honey

1/2 cup extra virgin olive oil

Mix together all marinade ingredients. Reserve 1/3 cup marinade for couscous. Pour remaining marinade over beef cubes and allow to marinate for one hour.

Pour meat and marinade into slow cooker. Cook on low for 10 hours.

When meat is ready, mix all couscous ingredients EXCEPT the couscous together in a large saucepan. Bring to a boil. Stir in couscous, remove from heat and cover. Let it sit 5 minutes and then fluff with a fork.

Serve beef over couscous.

What are you eating today? Whatever it is, keep it clean!

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